[center]The Great Pumpkin Cake [/center]
Pumpkin is basically just a big overgrown squash. And canned pumpkin is actually more nutritious than raw, not to mention about 1000 times easier to use. For one thing, it’s been shown to protect against various cancers. Nice bonus, but honestly, I’d eat it just because it tastes like organic awesome.
Pumpkin pie is nice and all, but how about a pumpkin cake with those same great flavors? You’ll blow 'em away this holiday season with this healthy, low-carb dessert. Check it out:
[center]Pumpkin Cake [/center]
2 cups blanched almond flour
Half-can of pure pumpkin (7 or 8 ounces)
2 teaspoons baking powder
Pinch of salt
1/2 cup (1 stick) quality pasture butter, softened
4 whole eggs, omega-3 enriched preferred (or Egg Beaters)
1/3 cup water
1/2 cup Splenda
Several whoppin’ big dashes of pumpkin pie spice blend (or cinnamon, ginger, nutmeg, and allspice)
Pam or spray coconut oil (I like the Spectrum brand)
Turning This Stuff Into Cake
Preheat oven to 350 degrees.
Mix dry ingredients. Mix wet ingredients. Mix the two together. A hand mixer works best here.
Pour into a Pam or coconut oil-sprayed baking dish. Toss into the oven for about 45 minutes or until an inserted toothpick comes out clean.
Now, let’s frost this sucker.
[center] Cream Cheese Frosting [/center]
1 (4 ounce) package fat-free cream cheese, softened
1/4 cup (half stick) Smart Balance butter with omega-3, softened
1 cup Splenda
Dash of vanilla extract
Dash of cinnamon (optional)
Whipping the Stuff Up
Toss it all in a bowl and put your electric mixer to it. There ya go.
Have your cake and eat it too this holiday season! Abs included. – Chris
PS: For the chocolate version of this recipe, pop over to this <a href="http://velocity.T-Nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/flourless_chocolate_cake"target=“new”>thread.